Crispy Oyster Sandwich Recipe

Brine/Marinate

Place shucked oysters in a bowl and pour buttermilk and 1 tablespoon hot sauce over them. Stir gently to coat and let sit for 10–15 minutes in the fridge. This tenderizes and flavors the oysters.

Prepare Coating

In a shallow dish whisk together flour, cornmeal, panko, paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly combined.

Heat Oil

Pour vegetable oil into a heavy skillet to a depth of about 1/2 inch (or use a deep fryer). Heat over medium-high until oil reaches 350°F (175°C) or until a pinch of flour sizzles and browns in about 30 seconds.

Dredge and Fry

Working a few oysters at a time, let them drain briefly from the buttermilk, then dredge in the seasoned flour mixture, pressing to adhere. Shake off excess and place on a tray. Fry oysters in batches for 2–3 minutes per side until golden brown and crisp. Do not overcrowd the pan. Remove with a slotted spoon to a wire rack set over a sheet pan lined with paper towels to drain. Keep warm in a 200°F (95°C) oven if needed.

In a small bowl combine mayonnaise, Creole or Dijon mustard, lemon juice, Worcestershire, hot sauce, smoked paprika, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth. Taste and adjust seasoning or heat. Refrigerate until ready to use; flavors marry best after 10–15 minutes.

In a bowl toss together shredded green cabbage, red cabbage, grated carrot, and sliced scallions. In a small bowl whisk apple cider vinegar, 2 tablespoons mayonnaise, sugar, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Pour dressing over cabbage mixture and toss until evenly coated. Let sit 10 minutes to soften slightly. Taste and adjust salt or vinegar as needed.

Cook the bacon until crisp (pan-fry or oven-bake at 400°F/205°C for 12–15 minutes). Drain on paper towels. Slice tomatoes and season lightly with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Lightly butter cut sides of buns with softened butter. Toast buns cut-side down in a skillet over medium heat until golden, about 1–2 minutes.

Spread about 1 tablespoon of Creole aioli on each bottom bun. Top each with 2 butter lettuce leaves, a spoonful (about 1/4 cup) of southern slaw, 4 fried oysters, 2 slices of crispy bacon (folded), and 2 tomato slices. Add a small drizzle (about 1 teaspoon) of Creole aioli on top tomato if desired. Close with toasted top bun.

Serve immediately while oysters are hot and crisp. Provide napkins — sandwiches are best eaten right away. Leftover aioli and slaw keep refrigerated for up to 3 days; fried oysters are best eaten same day.